Fermented tea leaf salad with peanuts, sesame, and lime
Burmese Tea Leaf Salad
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Burmese Tea Leaf Salad
Fermented tea leaf salad with peanuts, sesame, and lime
★4.2(10)
A crunchy, tangy salad of fermented tea leaves tossed with roasted peanuts, sesame seeds, fried garlic, dried shrimp, and a squeeze of lime. Myanmar's most iconic dish.
15m
Prep Time
5m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Lahpet thoke is Myanmar's beloved tea leaf salad — an explosively crunchy and tangy dish made with fermented tea leaves (lahpet) mixed with an array of crunchy toppings. It is served as a snack, appetizer, or palate cleanser.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Burmese Tea Leaf Salad special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
- 1/2 cup fermented tea leaves (lahpet)
- 1/4 cup roasted peanuts
- 2 tbsp toasted sesame seeds
- 2 tbsp fried garlic chips
- 2 tbsp dried shrimp
- 2 tbsp lime juice
Instructions
- 1
If using packaged lahpet, drain any excess oil. Taste and adjust seasoning if needed.
- 2
Toast peanuts and sesame seeds in a dry pan until golden and fragrant.
- 3
Fry thin garlic slices in oil until golden and crispy. Drain.
- 4
Toss tea leaves with all the crunchy toppings, dried shrimp, lime juice, and a pinch of salt.
- 5
Add shredded cabbage and sliced tomato if desired. Toss and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve as a light main course or alongside grilled protein
Substitutions
Fermented tea leavesFinely chopped green tea leaves blanched in salt water
Not authentic but provides a similar grassy, tangy base
Dried shrimpExtra peanuts and sesame
Makes it vegetarian while keeping the crunch
Tips & Storage
Pro Tips
Find fermented tea leaves at Myanmar or Southeast Asian grocery stores, or order online.
Add a sliced fresh chili for heat — the salad is traditionally quite mild.
Dry your greens thoroughly — water on the leaves dilutes the dressing and makes everything soggy.
Dress your salad just before serving. Pre-dressed salads wilt quickly, especially delicate greens.
Storage
Best eaten immediately. The crunchy toppings soften quickly once dressed.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Dressing this salad just before serving is not optional — it is essential. Pre-dressed greens turn limp within minutes.
Nutrition Facts
Per serving (30mg) · 4 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein8g
Carbohydrates12g
Fat12g
Fiber520mg
Sugar3g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where can I find fermented tea leaves?
- Myanmar grocery stores, some Asian markets, or online retailers carry packaged lahpet.
- Is there caffeine in the tea leaves?
- Yes, fermented tea leaves contain caffeine, which is why this salad is known as an energizing snack.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →